In case you’re not sunbathing in St. Barth’s on New Year’s Day, we’ve brought the beaches and Buffet back home in this interpretation of an edible margarita. Feel free to add parsley or swap for cilantro.

Yield: 2 servings

Preheat oven to 400˚F.

Whisk egg whites in a bowl until light and fluffy. Gradually add salt, whisking until well combined. Line a baking sheet with parchment paper. Form a large layer of salt directly on the baking sheet.

Season the cavity of the fish with pepper, and stuff with parsley stems. Place fish on salt bed. Cover fish with remaining salt so that fish is sealed in a salt package. Bake fish for 25 minutes. Remove from oven and set aside for 10 minutes.

Crack open crust using the side of a spoon. Peel away top layer of salt and skin. Remove fillet and place on a serving plate. Remove bones and parsley, and gently lift out other fillet. Drizzle fillets with olive oil and lime juice.